This vibrant salad comes together quickly and can be customized based on your preferences. The key is to prep all ingredients before cooking the chicken so everything is ready to assemble.

1. Step 1: Season evenly on both sides.

   Season chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder.

2. Step 2: Don't overcrowd the pan; cook in batches if needed.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.

3. Step 3: Resting allows juices to redistribute for moist chicken.

   Remove chicken from pan and let rest for 5 minutes before slicing into thin strips.

4. Step 4: Taste and adjust seasonings as needed.

   While chicken cooks, prepare the dressing by whisking together rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.

5. Step 5: Toss vegetables together for even distribution.

   In a large bowl, combine napa cabbage, red cabbage, carrots, bell pepper, and green onions.

6. Step 6: Chicken can be warm or cooled to room temperature.

   Add sliced chicken, cilantro, and mandarin oranges (if using) to the vegetable mixture.

7. Step 7: Start with half the dressing, then add more as needed.

   Drizzle with dressing and toss gently to coat all ingredients evenly.

8. Step 8: Add toppings at the end to maintain their crunch.

   Top with toasted almonds, sesame seeds, and crispy wonton strips just before serving.

For meal prep, store the dressing separately and add the crunchy toppings just before serving. The salad components will keep well in the refrigerator for up to 3 days.